JP4002857B2 - Method for producing noodles mainly composed of starch - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing noodles having the same quality as conventional noodles using starch isolated from cereals as a main raw material.
[0002]
[Prior art]
Conventionally, various advanced developments and developments have been made in the food industry for methods for producing various noodles. In the production methods of various noodles, flour is mainly used, but this is because flour is very excellent in terms of processability, production (and / or import), nutrients and storage. by.
Wheat flour is hydrated and kneaded, so that glutenin and gliadin contained therein act to produce a relatively large amount of protein gluten, thereby forming a dough having excellent viscoelasticity. Such a gluten-containing dough is not only excellent in moldability, but it is possible to produce noodles having a good texture with a smooth texture, in a conventional manner. Therefore, noodles mainly composed of wheat flour have been established in the diet as food products.
[0003]
On the other hand, noodles manufactured using flour raw materials not containing flour have been proposed (see, for example, Patent Document 1), but since these noodles do not contain flour (gluten), they are boiled at the time of processing with noodles. For the purpose of solving the problem of dissolution, it is essential to use both alginic acid, alginates, alginates or mixtures thereof and an alkali agent such as sodium carbonate and potassium carbonate. That is, additional synthetic additives are required, which is undesirable from a health-oriented perspective in recent years.
In addition, when manufacturing noodles mainly composed of rice, at least a part of the starchy material mainly composed of rice flour or rice is heated to alpha, thereby containing moisture necessary for forming raw noodles. In addition, a method for producing noodles using rice as a main raw material, characterized in that the above-mentioned material that has been pregelatinized is kneaded under vacuum and then noodle-made, has been proposed (for example, see Patent Document 2). The invention is intended to consume a large amount of rice stored without being consumed in the country, and is therefore an invention relating to the processing of rice raw materials.
Thus, although it has been proposed to produce noodles without using the flour itself, it is recognized in the technical field that this is very difficult.
[0004]
[Patent Document 1]
JP-A-2000-245375 (Claims 1 and 4, page 3, column 4, line 36 to page 4, column 5, line 29)
[Patent Document 2]
JP-A-54-55745 (Claim 1, page 1, lower right column, lines 5 to 14)
[0005]
[Problems to be solved by the invention]
An object of the present invention is to achieve the same quality as that of the noodles obtained by the production of conventional noodles using the flour itself by another means without using the flour itself.
[0006]
[Means for Solving the Problems]
The present invention uses starch isolated from cereals as a main raw material, and a part thereof is pregelatinized with a specific amount of water, and this is combined with the remaining non-pregelatinized starch to thereby make the flour itself. Therefore, it is based on the knowledge that the same quality as the noodles obtained by the production of conventional noodles using the flour itself can be achieved without using the flour itself. .
That is, the present invention is a method for producing noodles selected from udon, hiyagigi, somen, Chinese noodles and macaroni spaghetti, using starch isolated from cereals as a main raw material,
(A) When the total amount of starch is 100 parts by mass, 26 to 30 parts by mass of the starch is mixed with 1.75 to 2.75 times the amount of water, heated to gelatinize the starch, and become viscous. Preparing a product,
(B) The step of preparing the noodle dough having viscoelasticity by mixing and kneading the obtained viscous material with the remaining starch and optionally the seasoning, and (C) the obtained noodles having the viscoelasticity. There is provided a method for producing the noodles comprising the step of subjecting the dough to a noodle making process.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The noodles obtained by the production method of the present invention are selected from udon, hiyagigi, somen noodles, Chinese noodles and macaroni spaghetti. These noodles will be required to use flour itself in a general definition, but in the present invention, noodles are defined even if they are produced without using flour itself. For example, “Udon” is defined as the thickest noodle made from wheat flour (“Cooking Science Dictionary”, edited by Yakuhin Yakuhin Publishing Co., Ltd., Tomomi Kawano, page 52) In the present invention, what is produced in a special embodiment to be described later without using the flour itself is also included in “Udon”.
[0008]
In the method for producing noodles of the present invention, it is assumed that starch isolated from cereal is used as a main raw material. That is, the starch used in the present invention is isolated from cereal grains. Therefore, the raw cereal grains containing starch itself, such as potato, wheat, rice, and their powder products (for example, strong flour, medium flour) And flour such as weak flour). The “starch isolated from cereal” in the present invention is preferably isolated from cereal selected from the group consisting of potato, corn, wheat, sweet potato, rice, cassava and tapioca. As long as the effects of the present invention are exhibited, the shape, size, production area, variety, and the like of these grains are not limited.
According to the Food Industry General Dictionary (March 5, 1988, 2nd edition, edited by the Japan Food Industry Association, pp. 635-636), starch is used as a “green plant using the energy of sunlight. A storage polysaccharide synthesized and stored in roots, seeds, stems, etc .... a homopolysaccharide consisting only of α-D-glycol, a mixture of amylose and amylopectin glucans with completely different structures ... It is said to be “2,000 kinds” and each characteristic of various starches is described. In the present invention, as long as the effects of the present invention are exhibited, various starches can be used regardless of these characteristics, but starch isolated from potato is particularly preferable.
[0009]
The method for isolating starch from cereal can be carried out by a conventional method. For example, methods for isolating starch from potato include conventional methods of isolating starch from potato milled material using so-called sieving, precipitation on a starch table or centrifugation, and milling. The juice is decanted immediately afterwards with a screw decanter, separated into solids and juice, and starch is isolated from the solids, but is not limited thereto.
In addition, starch isolated from cereals can be commercially obtained from Sanko Foods Co., Ltd., Oji Cornstarch Co., Ltd., Asahi Chemical Industry Co., Ltd., and Hokuren Agricultural Cooperative Association.
[0010]
The production method of the present invention essentially includes the following steps (A) to (C). Hereinafter, the method of the present invention will be described more specifically. In addition, “parts by mass (hereinafter, simply referred to as“ parts ”)” described below is a case where the total amount of starch used in all steps of each production method is 100 parts unless otherwise specified. .
Step (A): When the total amount of starch isolated from cereal is 100 parts, 26 to 30 parts, preferably 27 to 29 parts, of which 1.75 to 2.75 times, preferably 2 to 2 parts. Mix with 2.5 volumes of water and heat to pregelatinize starch to prepare a sticky product. This mixing is preferably performed using a stirrer so that the resulting viscous material is homogeneous. As for the heating condition, it is preferable that the temperature is gradually raised to be α. This is because, for example, when starch is directly added to hot water, so-called lumps are generated, and a homogeneous pregelatinized starch cannot be obtained. Therefore, it is preferable that the heating conditions are such that starch can be pregelatinized without causing such lumps. Specifically, for example, after mixing starch with water at room temperature, the temperature is set to 100 ° C. over 3 to 9 minutes, for example, and the mixture is heated for several seconds to 2 minutes after reaching 100 ° C. be able to. Thereby, a viscous material can be prepared.
[0011]
Step (B): The viscose obtained is mixed and kneaded with the remaining (ie, 70 to 74 parts, preferably 71 to 73 parts) non-pregelatinized starch and, optionally, a seasoning to give viscoelasticity. Prepare noodle dough. Such mixing and kneading can be performed by a conventional method, for example, using a vertical mixer. In the present invention, the seasoning is not an essential component, but can be appropriately added in consideration of the type of noodles and the required taste. For example, in the case of udon, saline can be used as usual. Moreover, in the case of Chinese noodles, food additives for making an alkali flavor can be used. In addition, in this invention, in addition to the said component, a preservative, a coloring agent, etc. can also be included as another additive, for example. Moreover, you may add the gluten isolated from wheat flour as an additive. It is preferable not to use gluten as a raw material when considering the possibility of onset of wheat allergy patients and safety at eating, but when targeting consumers other than wheat allergy patients, for example, gluten The amount added may be, for example, 10% or less based on the total starch mass.
Moreover, it is preferable that the quantity of the water used at all the processes is 58-70 parts, More preferably, it is 61-67 parts.
[0012]
Step (C): The obtained noodle dough having viscoelasticity is subjected to a noodle making process. Examples of such a noodle making method include a wire-cutting method that presses and extends into a flat shape, a twist-drawing method that is a drawing method, and an extrusion method that extrudes from a die having a hole. These methods can be appropriately determined depending on the type of processed food to be obtained. For example, in the case of udon, a wire cutting method can be used, and in the case of Chinese noodles, a twisting method can be used.・ In the case of spaghetti, it is better to use the extrusion method.
It should be noted that in the conventional method for obtaining a desired quality with gluten, it is necessary to perform aging, but in the production method of the present invention, it is possible to obtain the same quality as in the conventional method without aging. However, if necessary, aging may be performed after the noodle making process according to a conventional method.
[0013]
The noodles obtained as described above can be cooked as raw noodles as they are, but if necessary, they can be subjected to refrigeration, freezing, drying or freeze-drying treatment to improve the storage stability. . These treatments can be performed in the same manner as for ordinary noodles. In particular, when subjected to these treatments, it is preferable that the noodles are not subjected to external pressure during the storage period in consideration of the low strength of these noodles. For example, it is preferable to store noodles by filling a container, for example, a cup container, not packaging. Thereby, damage to noodles can be prevented.
[0014]
In the present invention, a part of the starch isolated from the cereal is mixed with a specific amount of water and heated to pregelatinize the starch into a sticky product, which is the remaining unpregelatinized starch. Premix starch can also be prepared by combining with.
Such premix starch is, for example, 10 parts or more, for example, 10 to 70 parts of pregelatinized starch obtained by heat treatment with 1.5 to 3 times the amount of water to 100 parts of unpregelatinized starch. -It can be obtained by mixing. A noodle dough can be obtained by adding 330 to 600 parts of water and kneading to 100 parts of the premix starch thus obtained.
By creating the premix starch, it becomes easy to manage the raw materials for noodles, and since the raw materials are blended in advance in a well-balanced manner, it is possible to prevent raw material blending errors and weighing errors.
[0015]
【The invention's effect】
According to the production method of the present invention, it is possible to achieve a wide range of food textures, from soft ones to those with a slight texture. Moreover, by not using gluten, it is possible to produce noodles that can be eaten by patients with flour allergies. In addition, the noodles obtained by the production method of the present invention have starches isolated from cereals as a main raw material, and thus have a completely different flavor from wheat flour.
EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.
[0016]
【Example】
Example 1 Production of Udon (A) 200 g (28.6 parts) of potato starch was mixed with 450 g (64.3 parts) of water, heated and heated to 100 ° C. for another 1 minute, Starch was gelatinized to obtain 650 g (92.9 parts) of a viscous product.
(B) 650 g (92.9 parts) of the viscous material thus obtained was mixed and kneaded with a further 500 g (71.4 parts) of potato starch using a mixer, and 1150 g of noodle dough having viscoelasticity ( 164.3 parts).
(C) The noodle dough thus obtained was run on a noodle making machine to make udon with a diameter of 1.2 cm.
When the udon obtained in this way was eaten after cooking by a conventional method, it was found to have a good feeling of stiffness and awkwardness.

Claims (3)

A method for producing noodles selected from udon, hiyagigi, somen noodles, Chinese noodles and macaroni spaghetti, using starch isolated from cereal as a main ingredient,
(A) When the total amount of starch is 100 parts by mass, 26 to 30 parts by mass of the starch is mixed with 1.75 to 2.75 times the amount of water, heated to gelatinize the starch, and become viscous. Preparing a product,
(B) The step of preparing the noodle dough having viscoelasticity by mixing and kneading the obtained viscous material with the remaining starch and optionally the seasoning, and (C) the obtained noodles having the viscoelasticity. A method for producing the noodles comprising the step of subjecting the dough to a noodle making process.   The production method according to claim 1, wherein the amount of water used in all steps is 58 to 70 parts by mass when the total amount of starch is 100 parts by mass.   The method according to claim 1 or 2, wherein the starch is isolated from a cereal selected from the group consisting of potato, corn, wheat, sweet potato, rice, cassava and tapioca.